Soups!
Cauliflower Soup
½ to 1/3 head of cauliflower
½ avocado
water
½ tsp curry
Blend all ingredients adding water until desired consistency is reached. Eat raw, or warm to 104 degrees or less.
Fresh Gazpacho
2 large tomatoes
½ cucumber, peeled
½ yellow pepper
¼ cup red onion
½ cup zucchini
½ cup vegetable broth
garlic and cayenne to taste
Combine all ingredients in a blender. Mix until desired consistency. Refrigerate for at least 2 hours before serving.
Classic Vegetable Soup
3 cups spring or distilled water
1 medium onion
1 ¼ inch slice of celery root, minced
2 or 3 stocks celery, sliced
2 medium carrots, sliced thin
½ cup fresh string beans, cut up
½ cup fresh sweet peas
½ red bell pepper
Kernels from 1 fresh ear of corn
Freshly grated lemon zest to taste
Kelp, cayenne and dill to taste
Heat the water in kettle with onion and celery root bring to boil and add the carrots and celery. Let simmer for 15-20 minutes. After the simmer, add the, string beans, sweet peas bell pepper and corn. Let it simmer another 5-10 minutes. Add the lemon zest, kelp, cayenne and dill. Serve immediately.
The Best Beet Soup
1 onion, peeled and chopped
1 tbsp. water
½ lb. potatoes, diced
3-4 medium beets, cooked, peeled and diced
zest of half a lemon
1 tbsp. Lemon juice
dulse or kelp
dill
1. Sauté the onion in water in a large saucepan, covered, for 5 minutes, without browning. 2. Add the potatoes and enough water to cover them, and cook covered and gently for a further 5-10 minutes.
3. Add the beets. Bring to a simmer for 20 min., until the potatoes and beets are tender.
4. Puree the soup in a blender or food processor, add the lemon zest and juice, dill and seaweed.
5. Serve or chill until ice cold. Delicious either way.
Chilled Avocado Soup with Tomato Salsa
2 large ripe avocados
1 small onion, peeled and roughly chopped
1 garlic clove, crushed
2 tbsp lemon juice
3 ¾ cups vegetable mineral broth
1 tbsp apple cider vinegar
dulse or kelp
For the salsa:
½ purple onion, finely chopped
2 tomatoes, chopped
1 jalapeño pepper, deseeded and finely sliced
2 tbsp fresh cilantro, chopped
1 tbsp apple cider vinegar
dulse or kelp
1. Cut avocados into chunks and puree with onion, garlic, lemon juice and a third of the vegetable mineral broth.
2. Add the rest of the vegetable mineral broth and blend again till very smooth.
3. Add the vinegar and season to taste.
4. Pour into a bowl and cover.
5. Chill.
6. In a separate bowl combine all the salsa ingredients.
7. Garnish the soup with the salsa and serve.
Yellow
Bell and Basil Soup
Served cold
1 onion, peeled and chopped
1 tbsp water
4 yellow bell peppers, de-seeded and cut into half inch squares
2 garlic cloves, crushed
½ lb potatoes, peeled and cut into ½ inch squares
3 ¾ cups vegetable mineral broth
Juice of half a lemon
Dulse or kelp
Fresh basil, finely chopped
1. Cook the onion in water in a large pan for 5 minutes. Do not brown.
2. Add the peppers, garlic and potatoes, then cover and cook gently without browning for 5-10 minutes.
3. Add the AVM broth and simmer 15-20 minutes, until the vegetables are very tender.
4. Puree the soup in a blender or food processor, adjusting the consistency with water if necessary.
5. Add the lemon juice, a tablespoonful at a time and seaweed to taste.
6. Chill and garnish with fresh basil.
Butternut Squash Soup
1 medium butternut squash
2 garlic cloves, minced
2 cups Vegetable mineral broth
1 chipotle pepper
Dulse or kelp to taste
Dill to taste
1. Preheat oven to 350
2. Halve squash, scoops seed into separate bowl
3. Bake squash in a touch of water for 30 min. or until tender
4. Rinse and soak seeds, set aside
5. Let squash cool, scoop pulp out of skin and add to blender with vegetable mineral broth and garlic, puree
6. Add chipotle pepper and dulse to taste, puree
7. Scatter soaked seeds on a cookie sheet, sprinkle with dill and dulse and bake 9 minutes, stirring once
8. Garnish soup with seeds when serving
Carrot-Ginger Soup
1 cup fresh carrot juice
6 large carrots
5 cups AVM broth
1 large onion, peeled and chopped
1 tsp nutmeg
6 tbsp. Fresh ginger, grated
1 tsp. parsley, chopped
1. Combine all ingredients and simmer on low for 20 minutes or until carrots are tender.